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To ALL WHOM IT MAY ooncnlm:

'J OHN F; SIEBENMANN, or MILWAUKEE, WISCONSIN.

i Letters Patent No.,74,946, dated February 25, 1868.

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Be it known that I, JoHN-F. SIEBE NMANN, of: Milwaukecgin the county ofMilwaukee, and State of Wisconsin, have invented certoini'n'e v andvuseful liinprovcments inthc Manufacture of Artificial Wine; and I dohereby declare that the following is a. full, clear, and exactdescription thereof, reference being'had to the accompanying drawings,making part of this specification, andto the letters of reference markedtherconglike letters indicating like parts wherever they occur.

To enable others skilled in the art to construct and use iny invention,I will proceed to describe it.

My invention consists in the production of an artificial wine, by theuse of the ingredients and the process hereinafter described.

For the production of one hundred gallons, I take a tub of suitablecapacity, provided with a-cover, and

place it on a stand about two feet high. I then put into it, of water,fiftygallons, and raise the temperature of the room to 86 or 90Fahrenheit, after which I add the following ingredients; v

. v For ordinaryqualityi For best quality. White sugar, l 95 pounds. 150pounds. Pure tartaric acid, E l 3 2i Tamarind, 6 7 6 Raisins, 6 12 v Theraisins should be severed from the stems, and cut or crushed. Boilingwater should then be added until the temperature of the mass is raisedfron1'81 to 90. The 'mass should then be well mixed to dissolve thesugar and acid. When dissolved, add six pintsoi good beer-yeast, for theordinary quality, or eight and a quarter for the best quality, and mixthoroughly. If-wine-yast can be procured, as it can be after it; is onceformed, it may be usedjnstead, but double in quantity.

Care should be taken that the temperature does not rise ab'oveQO, norfall below 8186 being suited for the purpose. In about twelve-hours themass will be in fermentation, and at first it should be stirred up aboutonce in twelve hours, but afterwards once iu twenty-i'our hours, untilfermentation ceases, which will occur in from ten to fourteen days. r

When the fermentation is over, the wine isploccd in cask-s and put intothe cellar, where it still ferments for three or four necks, after whichit is-rcady to he drawnirom the casks and purified. In order to give tothe wine, especially the best quality, its bouquet, thefollowingingredients are. added to the mass in the tub, 'before theyeast is added: Fresh-dried elder-flowers, one ounce; crushed nutmegs,one-half ounce; cut mace, one-quarter ounce; Florentine iris-root,one-half ounce; and one-pod of vanilla, also out.

The color is imparted by the application of the sugar-color, a process'well knownto those skilled in the art, after thosecondfermentation iscompleted and the wine is "drawn oil. In order to make red Wine, fruitsor berries are used which give a. red color, such as cherries,whortleberries, elder-berries, blackberries, itc- Those are crushed andadded to the mass when fermentation commences.

Wine producedby this process is not only healthful, but can be preservedlike any natural wine, and can be produced at an extremely low cost. t g

Having thus described my invention, what I claim, is

The production of wine from the ingredients, and by theprocess,.substantially as herein described.

JOHN F. SIEBENMANN.

Witnesses:

FRED. RIETBROGK, L. A. GRAVELUN

